Friday, 7 August 2015

Pumpkin Dip




This dip started, as many of my recipes do (and I suspect, those of most parents), as a sneaky way to get more vegetables into my child. But the flavours have turned out to be complex enough to make it a great dip for adults too!

Ingredients 

1 cup of cooked diced pumpkin
1 T yoghurt
1 t soy sauce
A squeeze of lemon juice
A tiny pinch of chilli powder

Method

Puree everything together. 


Notes


The crackers are home made too. I used wholewheat flour and cut the dough into long strips to make the crackers more fun to eat. You could get the recipe I've used here.